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10 EEH 6500.0
Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben. Beachten Sie bitte die Hinweise zu dieser Tabelle auf S. 9!
Gebäck
Heißluft
# Ober-/Unterhitze $ Intensiv-Heißluft 0
Pizzastufe
Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C Einschub Temperatur in °C in Minuten
Rührteig
Napfkuchen 2 150-160 1 170-180 50-65
Kastenkuchen 2 150-160 1 170-190 50-70
Sandkuchen 2 150-160 1 160-180 60-70
Torten 2 150-160 1 170-180 40-60
Tortenböden 2 170-180 2 180-200 20-30
Feine Obsttorten 2 150-160 1 170-180 2 150-160 45-60
Kleingebäck 2 150 2 170-180 15-30
Blechkuchen:
Belag trocken 2 150-160 2 180-190 2 0 150-160 25-35
Belag feucht 2 160-170 2 170-180 2 160-170 35-50
Knetteig
Tortenböden 2 170-180 2 180-200 25-35
Käsekuchen 2 140-150 1 160-170 2 140-150 70-90
Kleingebäck 2 140-150 2 180-190 15-35
Blechkuchen:
Belag trocken 2 150-160 2 180-190 2 0 150-160 25-35
Belag feucht 2 160-170 2 170-180 2 160-170 30-50
Hefeteig
Napfkuchen 2 150-160 1 175-180 40-65
Hefekranz 2 150-160 2 175-180 40-50
Stollen (vorheizen) 2 150-160 2 175-180 50-70
Kleingebäck 2 140-150 2 180-200 15-30
Blechkuchen:
Belag trocken 2 150-160 2 175-180 2 0 150-160 30-40
Belag feucht 2 160-170 2 170-180 2 160-170 30-50
Bisquitteig
Torten 2 150-160 2 175-180 30-40
Rollen 2 170-180 2 180-200 12-25
Eiweißgebäck
Baiser 2 80-90 2 100-120 80-120
Zimtsterne 2 100-120 2 120-140 20-40
Makronen 2 100-120 2 120-140 20-50
Andere Teigarten
Blätterteig 2 170-180 2 190-210 15-30
Hefeblätterteig 2 170-180 2 190-210 30-40
Quarkblätterteig 2 160-180 2 180-200 30-40
Brandteig 2 170-180 2 190-210 30-40
Quark-Ölteig 2 150-160 2 170-180 30-40
Honigkuchen 2 140-150 2 170-180 20-35
Brot und Pizza
Sauerteig- und Hefebrot
(vorheizen: 230 °C,
vorbacken: 10 Min. 230 °C)
2 180 1/2 160 50-65
Hefebrot/Weißbrot 2 180 2 200 2 180 30-50
Laugenbrötchen/-brezeln
(vorheizen: 230 °C)
2 200 2 220 15-20
Pizza (vorheizen: 250 °C) 0 250 8-12
10


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